<?xml version="1.0" encoding="UTF-8"?>

<recipeml version="0.5">
  <recipe>
    <head>
      <title>1962 Betty Crocker Old-Fashioned Sour Cream Cookies</title>
      <categories>
        <cat>Cookies</cat>
        <cat>And</cat>
        <cat>Bars</cat>
        <cat>Ii</cat></categories>
      <yield>1</yield></head>
    <ingredients>
      <ing>
        <amt>
          <qty>1/2</qty>
          <unit>cups</unit></amt>
        <item>Shortening; (part butter)</item></ing>
      <ing>
        <amt>
          <qty>1</qty>
          <unit>cup</unit></amt>
        <item>Sugar</item></ing>
      <ing>
        <amt>
          <qty/>
          <unit/></amt>
        <item>1 egg</item></ing>
      <ing>
        <amt>
          <qty>1</qty>
          <unit>teaspoon</unit></amt>
        <item>Vanilla</item></ing>
      <ing>
        <amt>
          <qty>2 2/3</qty>
          <unit>cups</unit></amt>
        <item>Flour</item></ing>
      <ing>
        <amt>
          <qty>1</qty>
          <unit>teaspoon</unit></amt>
        <item>Baking powder</item></ing>
      <ing>
        <amt>
          <qty>1/2</qty>
          <unit>teaspoons</unit></amt>
        <item>Baking soda</item></ing>
      <ing>
        <amt>
          <qty>1/2</qty>
          <unit>teaspoons</unit></amt>
        <item>Salt</item></ing>
      <ing>
        <amt>
          <qty>1/4</qty>
          <unit>teaspoons</unit></amt>
        <item>Nutmeg</item></ing>
      <ing>
        <amt>
          <qty>1/2</qty>
          <unit>cups</unit></amt>
        <item>Sour cream</item></ing></ingredients>
    <directions>
      <step>  Heat oven to 425 F. Mix thoroughly shortening, sugar, egg and vanilla.
  Measure flour by dip-level-pour method. Mix dry ingredients and add to
  cramed mixture alternately with sour cream. Divide dough and roll out to
  1/4-inch thickness on well-floured passtry cloth. Cut with 2-inch cutter;
  place on greased baking sheet. Sprinkle with sugar. Bake 8 to 10 minutes,
  or until delicately golden. Makes 4 to 5 dozen 2-inch cookies. Posted to
  EAT-L Digest  by pat hogberg &lt;p_hogberg@HOTMAIL.COM&gt; on Dec 15, 1997
 
</step></directions></recipe></recipeml>
